I have a counter-top water kettle that I frequently use to boil water for tea, hot chocolate, and powdered drinks (e.g. chai). I don't think anything of it whe
I have an Atlantic salmon fillet in my frig at the moment, but I really have no idea what the normal cooking temperature and time are for a salmon fillet. What
I have a pork shoulder cooking in the oven right now at 100° C (212° F). I was planning on roasting it for 7 hours, will this be long enough to cook it
Really basic question that's bugging me... Speaking mathematically, 200 degrees of heat for 10 minutes should be the same as 400 degrees of heat for 5 minutes
I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hour
When I need to know if a pan is above or below 100 Celsius but don't have a thermometer handy, I squirt some water on it. Say I want to check for another temper
A couple of times I've cooked chicken at 140F in the oven (i.e. with the oven temperature set to 140 degrees). Both times I've followed the advice to cease cook
How hot is "hand hot"? Should it be about the temperature where you can stand leaving your hand in the water ... but any degree hotter and it wouldn't be toler
In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product
In another question, I had a little comment-discussion with TFD on the effect of shock cooling on pans. In a nutshell, I said that it is bad for the pan, and he
I've read the question on the ideal fridge temperature, but am asking a more involved question about a baseline temperature and temperature spikes. How will a f
I've been cooking confit cod at 40°C (104°F). Once it reaches 40°C, I keep it for about 5 minutes and take it out of the oven. However, the thinner
Ok I'm going crazy with this. I've tried everything, but no matter what I do, it always results in my chicken breast burning and becoming black. Here is what I
When cooking a frozen pizza in a conventional oven, I have two similar personal pizzas: one box's instructions say to cook at 425°F for 19 minutes, and the
I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example: This one was made in the baking form, it has a
I'm following a recipe for making dough for a challah bread, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat i
Are there any common (non-toxic) household substances with boiling or smoke points close to the temperature at which the Maillard reaction occurs, 154°C? I
Some months ago, I found a recipe for cookies and made them in a big oven; they were delicious and cooked very well (soft cookies) at 180 °C (356 °F) fo
Today I plan to bake a hershey bar pie. I have done this in the past but never really get the crust to turn out like I expect. I am wondering if I am not cook
There are quite a lot of recipes ending with 'Put it in the fridge for a couple of hours'. I've had this with tiramisu, chocolate mousse, panna cotta to name a